Drink This Week: The Patiala Peg – Recipe
Tale has it that during 1920, the Maharaja of Patiala, was set that his team would triumph over a touring English side. For a competitive edge, he organized a splendid party the night before the match, at which he presented his guests the notorious Patiala pegs. These are notoriously generous four-finger whisky pours, traditionally measured from little finger to index finger. Unsurprisingly, the English players overindulged, leaving them very the worse for wear and, inevitably, beaten the following day. And so, the legend of the Patiala peg originated.
This inspired variation of Old Fashioned cocktail takes its cue from Singh's drink. Here, we serve it from a custom-made five-litre bottle, but we've modified the formula to make it easier for a home environment.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 drinks.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura bitters (about 1â…“ tsp)
- 1g orange bitters (about â…• tsp)
- A small pinch of salt
- 2g xanthan gum powder
Preparation
Put everything in a sizeable jug. Pour in 130g water, agitate thoroughly, then place it in the fridge. It can be stored for as long as a few weeks.
For serving, dispense roughly 90ml of the prepared cocktail into a old fashioned glass containing ice (preferably one big block). Drink straight away. For a traditional touch, you could pour it using your fingers as they did.
